Thursday, November 19, 2015

Shortbread Cookies

11/19/2015 Submitted by Marcia Van Camp

2 cups butter, softened
1 cup of white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
4 cups all-purpose flour

1. Preheat oven to 350 degrees
2. Cream butter and sugar until fluffy, and then stir in the vanilla.
3. Add flour and salt and mix well
4. Roll out cookie dough and cut cookie
5. Bake for 10-12 min

Notes: This recipe was on the package for these cute cut-out cookies that I bought at World Market. I looked on their site but I don't think they have the recipe online.

Sunday, November 15, 2015

Zesty Burger

11/16/2015 submitted by Casey Van Camp

1 pound hamburger
1 cup hidden valley avocado ranch (Ranch, 1/2 avocado blended until smooth)
2 tbs lemon juice
3 tbs paprika
1/2 tsp cayenne
1 tsp oregano
1 tsp onion powder
1 medium onion chopped finely
1/2 tsp black pepper, garlic, celery salt
2 tsp sea salt

Add all ingredients and mix well into meat.  Form patties and cook them as desired. 

Top with Mushrooms, mexican cheese, avocado slices.  This would also be great on a whole wheat bagel

Friday, November 13, 2015

Apricot Chicken

11/12/2015 Submitted by Marcia Van Camp
Inspired by Laura Thayn

4 boneless chicken breasts - cut into stripes
1 cup / 8 oz of Russian salad dressing (I used Ken's Steakhouse)
1 cup / 8 oz apricot jam (I used Polaner)
1 package of dry onion soup mix (I used Lipton)

Preheat oven to 350 degrees
Place chicken in a 9x13 pan and sprinkle with salt and pepper
Mix remaining ingredients and then pour them over the chicken
Cook for one hour at 350 degrees

We had stuffing as a side and it was great because it soaked up the sauce. It would be great over rice as well. The original recipe calls for 8 chicken breasts but those would never fit in my pan.  Basically, you want to fill the pan with chicken, so that could mean 5 breasts or more if the bird is small.

Monday, November 9, 2015

Sweet is the Work

Submitted by Marcia Van Camp 11/09/2015

For Young Women in Excellence this year, our theme was Sweet is the Work.  Here are some pictures of the decorations which I am posting so if there are others out there who want to copy any of this, please do!  I can't take credit for the any of the creativity, my main contribution was frosting cupcakes.

Here is the original blog that we were inspired by and which has all these wonderful printable items!

Young Women in Excellence is a program we have every year for the girls in church ages 12 to 18 to celebrate all the hard work they have done.  We had talks given by girls on different values such as Integrity, Faith, Knowledge and so on. We also sang the hymn, Sweet is the Work and it was lovely.

I love these rosettes and the individual cotton candy treats.  We had small bags so that girls and their families could take candy home with them. 

The podium was covered which looked so great especially when the girls were up there speaking.  

Here is a view of the whole scene.  We ended up using about half of the gym so that the program would be more intimate.  The table in the back was set up so that girls could display items from their projects.  I also like the chevron banner hanging above because it's so colorful.  As with many old church buildings, we cannot lift the basketball hoop, so we added some pom poms to it. 

Welcome table and programs.  I absolutely LOVE those large lollipop decorations.  It makes me want to watch Charlie and the Chocolate Factory.
Look at this yummy display!  I love the white chocolate fountain that has matching colors, so pretty!  We had strawberries, popcorn (yes, it comes in pink), and a yummy cherry bundt cake among other things.

For the chairs, plastic tablecloths were cut in strips so everything looked pretty but it was cheaper than tool, and you more options for colors. Since we were in the gym, the backboard was covered as well with those plastic tablecloths.

All of the Young Women values were on the wall along with pictures of each of the Young Women.

I made frosting for about 48 cupcakes and piped them and I doubled the below recipe but I ended up adding a little more shortening because it was too firm.    

Frosting (not doubled)
1 cup white shortening
1 lb. powdered sugar
2 teaspoons vanilla extract
8 teaspoons of water
Pink Wilton Paste - I used about 1/16 of a teaspoon 
**you might need to add a little more water or shortening to get the desired consistency

Friday, November 6, 2015

Funnel Cakes

Submitted by Marcia and Casey Van Camp

2 1/2 cups self-rising flour
1/4 cup granulated sugar
1 1/3 cups milk
2 eggs, slightly beaten
Vegetable oil
Sifted powder sugar (optional)

1. Combine flour, sugar, milk, and eggs in a bowl, beating until smooth
2. Heat 1/4 inch oil to 375 degrees in a skillet
3. Cover bottom opening of a funnel with a finger
(funnel with a 3/8 inch opening works best)
4. Pour 1/4 cup batter into funnel and hold funnel over the skillet
5. Remove finger from the funnel's end to release batter into hot oil; move funnel in a slow, circular motion to form a spiral
6. Fry each funnel cake 1 minute or until edges are golden brown; turn and fry until golden
7. Drain on paper towels
8. Repeat with remaining batter
9. Serve warm and sprinkle with powdered sugar if desired
10. This makes about 1 dozen 5 inch cakes

Ice Cream Cake

Submitted by Marcia Van Camp

I made this cake for my mom's birthday this year and it was delicious!  Since it is cold, it may have been better for me to make it in the summer, but I wanted to try something new and I was very pleased with the results.  It took more prep time because you have to keep freezing it along each step, but the steps themselves are pretty easy.,b61b5c4b-8920-44a0-a8c1-a072be18d4bd,Search%20Results,3,with%20image,

1. 1 box (18.25 oz.) Devil's food cake mix
2. 1 container (1.5 qt.) your favorite Ice Cream
  Getting ice cream in a square cardboard container will be the easiest. 
3. 1 container (8 oz.) frozen whipped topping, thawed          
4. 1 jar (7 oz.) marshmallow creme
1. Cook the Devil's food cake as directed and let it completely cool
2. Trim the top of the cake so it's flat.  Cut the cake in two
3. Wrap cakes in aluminum foil and freeze at least 2 hours.
4. Take the cakes out of the freezer and place 1 piece on a serving platter.
5. If you have purchased a square container of ice cream you should be able to open it up and slice pieces that will line up with your cake.  I bought ice cream which had to be scooped and it was very messy.  You can try to smooth it out and make it even but it's a lot of extra work.
6. Once you have the desired amount of ice cream on your cake, place the second piece of cake on top.
7. Freeze for about 5 hours (overnight is easy as well)
8. Beat whipped topping with marshmallow creme in large bowl until smooth. Frost cake with whipped topping mixture.
9. Freeze 1 hour. Decorate as desired.

Gingerbread House - Hockey

It all started....with Abby (Croshaw) Chipman and Darren Haycock.  We went to FHE (Family Home Evening) and we were told the activity would be making gingerbread houses.  For some reason we just didn't want to make a standard house SO we decided to do a hockey stadium.

The scoreboard

So much blood on the ice...


The fans are fighting it out!